Rustic Italian Tomato and Basil Polenta Bake

Ingredients

• 1 1/2 cups polenta coarse
• 4 cups water
• 2 cups canned whole tomatoes crushed by hand
• 1 cup fresh basil leaves chopped
• 2 cloves garlic minced
• 1 cup mozzarella cheese shredded
• 1/4 cup Parmesan cheese grated
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 In a large pot, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir frequently and cook for about 30 minutes until the polenta is thick and creamy.
3. 3 In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add the crushed tomatoes, salt, and pepper to the garlic. Stir well and simmer for 10 minutes. Add chopped basil and remove from heat.
5. 5 Spread the cooked polenta in a greased baking dish, smoothing the top with a spatula.
6. 6 Pour the tomato and basil sauce over the polenta, spreading it evenly.
7. 7 Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
8. 8 Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
9. 9 Allow the bake to cool for a few minutes before serving. Garnish with additional fresh basil if desired.